Potato Boulangere

Significantly healthier than Dauphinoise, and I'd wager possibly more delicious too... Made with a homemade stock, this is a slightly slow but very tasty way of cooking potatoes; which are exceedingly good the day you make them, and also for leftovers - maybe make more than one dish?!

Ingredients

Potatoes

1 Onion

1 Clove Garlic

2 Bay Leaves

Thyme or Marjoram (optional)

Stock (Chicken or Beef)

Olive Oil

Pre-heat the oven to 200˚c

In a food processor (unless you’re a dervish with a knife); very finely slice the scrubbed Potatoes

Slice the Onion and crush the Garlic

Starting with a tiny drizzle of Olive Oil, layer up the sliced Potatoes in a roasting dish. As you layer, add the odd layer of Onion and Garlic, the occasional drizzle of Olive Oil, a Bay Leaf or two and some Salt & Pepper (Thyme is also good layered with this). You might want to slightly squash the Potatoes down so that you can fit more in the dish

Pour Chicken Stock (hot or not) over the layered Potatoes. You don’t want to submerge them in liquid, but you do want to use as much liquid as you can (maybe aim to fill the dish up to 1cm below the top of the Potatoes)

[You can use Beef Stock for this, but you lose some of the lightness... Beef Stock is a bit more of gruff, but still makes a tasty Potato Boulangere]

Season the top of the Potatoes and cover with foil. Bake for 45 minutes with the foil on and then 20 minutes with the foil off, or until the Potato Boulangere is lovely, golden and crispy on top, and soft and cooked all the way through (you can add more liquid if you think it is looking dry at any point during cooking)

Leave to stand for 5 or 10 minutes before you serve (it’ll be too hot to taste good otherwise). Add some chopped Parsley just before serving

This is delicious with a slice of cold Roast Beef or with some Ham. Also on its own with a crunchy green salad and some mustard-ey dressing…